Ragù di coniglio is an Italian dish that translates to rabbit ragù, a slow-cooked meat sauce made with rabbit, which is typically stewed with ingredients like onions, carrots, celery, garlic, tomatoes, wine, and herbs. The meat becomes tender and absorbs the flavors of the sauce as it simmers. Rabbit ragù can be served over pasta (usually tagliatelle, pappardelle, and other flat pasta varieties) or polenta, and it's often associated with rustic and traditional Italian cuisine. The dish might vary in preparation and flavor depending on the region of Italy where it's made.
Queen Elizabeth cake is a moist, date-based cake with a distinctive caramelized coconut topping. It is known for its rich, sweet flavor and chewy texture and is often enjoyed during special occasions and celebrations. The cake's origins are linked to the 1950s. It is said to have been created either for Queen Elizabeth II's coronation in 1953 or the 1937 coronation of King George VI and Queen Elizabeth, the Queen Mother. The cake is especially popular in Canada.
Kohlwurst is a traditional German sausage that is particularly popular in northern Germany, especially in regions like Schleswig-Holstein and Lower Saxony. Its name translates to "cabbage sausage", as it is often served with kale (Grünkohl) or other cabbage-based dishes. Kohlwurst is typically made from pork, including fattier cuts, and is seasoned with salt, pepper, marjoram, and other spices. The sausage is usually smoked, giving it a rich and robust smoky flavor. It has a coarse texture due to the use of chunky pork cuts. The sausage is usually boiled or simmered before serving, often in stews or as a standalone dish with vegetables. The most common traditional use of Kohlwurst is in the dish "Grünkohl mit Pinkel," where the sausage is boiled alongside kale and potatoes, allowing it to absorb the flavors of the vegetables and broth. It is typically served with boiled potatoes or kale and sometimes alongside other sausages like Pinkel or Bregenwurst. Kohlwurst is mostly enjoyed during the colder months, especially when kale is in season, making it part of hearty, warming winter meals.
In German butchery, hochrippe refers to what is commonly known in English as the upper chuck, standing rib roast, or the upper rib section of the beef. Situated in the forequarter, right next to the neck and above the querrippe, hochrippe is a meaty section with a good amount of intramuscular fat, giving it rich flavor and marbling. The presence of bone and connective tissue also imparts additional taste to the meat when cooked. Because of its composition, the hochrippe is well-suited for various cooking methods. It can be used for roasting, braising, or slow-cooking to break down the connective tissues, resulting in tender and succulent meat.
Carne seca (translates to dry meat in English) is a type of cured meat commonly found in Mexican cuisine, made by marinating thin slices of beef in a mixture of salt, lime juice, and spices (which are different in each region, but most often chili powder, cumin, garlic, and various dried herbs are used), then drying the meat to remove moisture. The drying process can be done by hanging the meat in the sun or using low heat over an extended period. Once dried, carne seca becomes firm and chewy, is savory and slightly tangy, and has a rich meaty flavor. Carne seca has a long history in Mexican cuisine, dating back to the indigenous cultures that inhabited the territory. It was originally developed as a means of preserving meat in regions where refrigeration was not available. The drying process not only extends the meat's shelf life but also concentrates its flavors. It is often used as an ingredient in various Mexican dishes, including stews, soups, tacos, burritos, and scrambled eggs, but it is also commonly found in traditional dishes of other Latin American countries.
Fingerroot, known scientifically as Boesenbergia rotunda, is a type of rhizome that is native to China and Southeast Asia. It belongs to the ginger family and is widely used in the culinary traditions of countries like Thailand, Indonesia, and Malaysia. The rhizome resembles fingers growing out of a piece, which is why it's called fingerroot. It has a slightly spicy and medicinal flavor, making it a popular ingredient in traditional dishes and for medicinal purposes. Fingerroot is often used in soups, curries, and traditional remedies due to its distinctive flavor and health benefits, including anti-inflammatory and antimicrobial properties.
Grass carp (lat. Ctenopharyngodon idella) is a species of freshwater fish native to rivers and lakes in eastern Asia, from northern Vietnam to the Amur River on the Siberia-China border. Grass carp are large, with elongated, torpedo-shaped bodies. They usually have silvery to olive-green coloring on the back, fading to white on the belly. Adult fish can reach significant sizes, often measuring over a meter in length and weighing up to 40 kg (88 lbs) or more. True to its name, the grass carp primarily feeds on aquatic plants. It is a voracious feeder and can consume up to three times its own body weight in vegetation daily. This diet has made it a popular choice for aquatic weed control in some areas. The grass carp prefers slow-moving or stagnant water bodies with abundant vegetation. It is found in rivers, lakes, ponds, and canals. Grass carp are known for their unique spawning habits. They require long rivers for the development of their eggs, which are slightly buoyant and drift downstream until hatching. Grass carp is valued for its flesh in many culinary traditions. It's often cooked in various ways, including steaming, boiling, and stir-frying, and is known for its tender and flavorful meat.
Light soy sauce, not to be confused with "low-sodium" soy sauce, is a type of Chinese soy sauce that is lighter in color and thinner in consistency than its dark counterpart. It's quite salty, and its primary function is to season and add saltiness to dishes. Its flavor is more pronounced and less sweet than dark soy sauce. Light soy sauce is versatile and is used in a variety of ways. It can be used in cooking, as a marinade, and often as a dipping sauce. In many Asian dishes, it's the go-to sauce for stir-fries, steamed dishes, and as a table condiment. Like other soy sauces and most condiments, light soy sauce should be stored in a cool, dark place. Once opened, refrigerating it can help maintain its freshness and flavor for a longer time.
Dark soy sauce is a variety of soy sauce that is thicker, darker, and less salty than light soy sauce. It's made with soybeans that have undergone a longer fermentation process, often with added molasses or caramel and sometimes a bit of cornstarch. Dark soy sauce has a deep brown, almost black color and a slightly thick consistency compared to its lighter counterpart. While it still carries the saltiness associated with soy sauce, dark soy sauce is less salty and has a richer, more robust flavor with a hint of sweetness, owing to the added molasses or caramel. It's primarily used in cooking rather than as a finishing sauce or dip. It's a common ingredient in braised dishes, stews, and marinades, where it provides both color and flavor. For instance, it's frequently used in Chinese red-cooked dishes or certain Thai noodle dishes. Like other soy sauces, dark soy sauce should be stored in a cool, dark place. Once opened, it's a good idea to keep it in the refrigerator to maintain its flavor.
Passata di pomodoro (tomato passata) is an uncooked Italian sauce made from ripe, juicy tomatoes. It is believed it originated in southern Italy (Sicily or Campania are the most likely place of origin) as a way to preserve the abundance of tomatoes during the summer months. To make passata di pomodoro, tomatoes are first blanched to remove the skin and seeds. The flesh is then pureed into a chunky sauce that boasts a natural sweetness and tanginess. Finally, the sauce is strained to achieve a smooth consistency, and can be used immediately or preserved in jars or cans. This versatile product is a base ingredient in numerous Italian dishes, including pasta sauces, soups, stews, and pizzas. It can also be used as a topping or a dip, adding a burst of freshness to snacks like bruschetta or crostini.
Caffè mocha, often simply called mocha, is a popular coffee drink that combines the flavors of espresso, chocolate, and milk. Although it shares the name with the Yemeni coffee beans, modern caffè mocha was developed sometime in the 19th century in the USA (as a variation of the Italian bicerin coffee beverage), and is essentially a chocolate-flavored variant of a caffè latte. It typically consists of one or two shots of espresso, steamed milk, and chocolate syrup or cocoa powder. The drink is usually topped with whipped cream and occasionally a dusting of cocoa powder or chocolate shavings for added decoration and flavor. The preparation of a caffè mocha begins with brewing a shot of espresso. Chocolate syrup or cocoa powder is then added to the espresso, which is followed by the addition of steamed milk. The ingredients are mixed together to create a rich and creamy beverage. Finally, the drink is often topped with whipped cream and a garnish of cocoa powder or chocolate shavings. The flavor profile of caffè mocha is characterized by the boldness of espresso combined with the sweetness of chocolate and the creaminess of milk. The balance of these flavors can be adjusted according to personal preference by varying the amount of chocolate syrup, milk, and espresso used in the drink. Caffè mocha can be served hot or iced. For a hot mocha, the drink is served in a warm mug, while an iced mocha is prepared by pouring the mixture over ice and often adding cold milk instead of steamed milk.
Gochu is a term used for Korean chili peppers, a variety of chili pepper commonly used in Korean cuisine and are integral to the distinctive flavors found in many traditional dishes. Korean chili peppers are typically slender and small, varying in length. They can be red or green, depending on their ripeness. These peppers have a range of spiciness, but they are generally on the milder side of the scale, measuring around 1,500 Scovilles. milder The focus in Korean cuisine is often on a balance of flavor rather than extreme heat. Gochu is used in various forms – fresh, dried, ground into a coarse powder, or fermented into pastes. Gochugaru (Korean chili powder) is a key ingredient in making kimchi, the iconic Korean fermented cabbage dish. Gochujang, a fermented chili paste, is another essential Korean condiment made with Korean chili peppers. It’s used in numerous dishes, including stews, marinades, and sauces.
Queso fresco is a type of soft, mild, and crumbly cheese made from cow's milk that originated in Mexico. Queso fresco is typically made by curdling pasteurized milk with an acid, such as vinegar or lemon juice, and then allowing the curds to set before being drained and shaped. The texture of queso fresco is similar to that of cottage cheese or ricotta, but with a slightly firmer consistency. It has a mild, slightly salty taste, and its flavor can vary depending on the brand and production methods. Queso fresco is often used as a topping or filling in many Mexican dishes, including tacos, enchiladas, salads, and salsas. It can also be crumbled over beans, grilled vegetables, or served alongside fresh fruits. Due to its mild flavor and crumbly texture, queso fresco is a versatile cheese that pairs well with a variety of flavors. Except in Mexico, it is commonly found in most Latin American countries.
Nasi tepeng is a traditional Balinese dish that is particularly popular in the Gianyar region of Bali, a type of porridge made from rice that is cooked with a variety of vegetables and a rich blend of Balinese spices and herbs. The result is a comforting and flavorful dish that is enjoyed for breakfast or as a warm, nourishing meal at any time of the day, often served with a side of sambal (a spicy chili paste) for those who prefer an extra kick. The base of nasi tepeng is made from white rice that is cooked until it reaches a soft, porridge-like consistency. To this, a mixture of local vegetables such as eggplant, spinach, jackfruit, and sometimes cassava leaves are added. What truly sets nasi tepeng apart, however, is the use of a specific Balinese spice paste known as base gede or bumbu Bali. This paste is a complex blend of ingredients including garlic, shallots, ginger, turmeric, galangal, chili peppers, lemongrass, and more, giving the dish its distinctive flavor profile.
Canh bí đao is a traditional Vietnamese winter melon soup. It's prepared with a combination of winter melon, shrimps (with added shrimps it's called canh bí đao tom), shallots, fish sauce, oil, pepper, and chicken stock. Most ingredients are crushed into a paste and fried, then cooked with winter melon in the stock seasoned with salt. Once done, the soup is served in large bowls, and it's typically garnished with chopped spring onions and cilantro. Although it looks daunting, winter melon is very mild in flavor and not bitter at all. The soup has a few variations, so pork stock can be used instead of the one made from chicken, and the soup can be additionally flavored with garlic and ground pork.
Khao phat amerikan is a traditional rice dish originating from Thailand. Also known as American fried rice, the dish consists of fried rice and typical American ingredients and sides such as hot dogs, raisins, ketchup, fried chicken, and ham. A fried egg is always served with the fried rice, along with the foods mentioned previously. It is believed that the dish was invented by Thai cooks during the Vietnam war era because they wanted to give the US soldiers something to remind them of home.
Indian dahi, also known as curd in the Indian context, is a traditional fermented dairy product similar to yogurt but distinct in its preparation and taste. It is made by introducing a bacterial culture to lukewarm milk, which then ferments the milk sugars (lactose) into lactic acid. This process thickens the milk and gives it a tangy flavor. Dahi is an essential part of Indian cuisine and is consumed in various forms across the country. It can be eaten plain, used as a base for raitas (a yogurt-based condiment), blended into smoothies (lassi), used in marinations for meat and vegetables, or incorporated into desserts. Its preparation and the specific cultures used can vary regionally, leading to subtle differences in flavor and consistency compared to commercial yogurt. Dahi is valued not only for its taste but also for its digestive benefits and cooling effect on the body, making it a staple in Indian diets.
Pinot Gris, also known as Pinot Grigio in Italy, is a white wine grape variety that is believed to be a mutation of the Pinot Noir grape. It is known for producing wines that can vary widely in style depending on the region and winemaking techniques used. The grape is characterized by its grayish-blue fruit, which gives it the name "gris" (French for "gray"). In France, particularly in the Alsace region, Pinot Gris wines are typically full-bodied with a rich, complex flavor profile. These wines often exhibit notes of ripe pear, apple, stone fruits like peach and apricot, and sometimes tropical fruits. They can also have a slightly spicy or smoky character, along with a pronounced minerality. Alsace Pinot Gris is often made in a slightly off-dry to sweet style, although dry versions are also produced. In Italy, where it is known as Pinot Grigio, the wines tend to be lighter and more straightforward. Italian Pinot Grigio is typically dry, with a crisp, refreshing acidity and flavors of lemon, green apple, and pear. These wines are often lighter in body and more delicate compared to their Alsatian counterparts, making them very popular for casual drinking and pairing with a variety of light dishes. Pinot Gris is also grown in other wine regions around the world, including Germany (where it is called Grauburgunder or Ruländer), the United States (notably Oregon and California), New Zealand, and Australia. Each region brings its own unique characteristics to the wine, influenced by the local terroir and winemaking practices. Pinot Gris wines are versatile when it comes to food pairings. The richer, fuller-bodied styles from Alsace pair well with dishes like roasted poultry, pork, and creamy sauces, as well as Asian cuisine with a touch of spice. The lighter, crisper Pinot Grigio from Italy is excellent with seafood, salads, light pasta dishes, and fresh cheeses.
Cabernet Franc is a black grape variety that is one of the major red grape varieties worldwide. It is often overshadowed by its more famous offspring, Cabernet Sauvignon, but it has its own distinct characteristics and merits. Cabernet Franc is known for producing medium-bodied red wines with a high level of acidity and moderate tannins, making it a versatile grape that can be enjoyed both on its own and as part of a blend. The grape is grown in many wine regions around the world, but it is most famously associated with the Loire Valley in France and the Bordeaux region. In the Loire Valley, it is the dominant grape in appellations such as Chinon, Bourgueil, and Saumur-Champigny, where it produces wines that are lighter and more aromatic than those from Bordeaux. In Bordeaux, Cabernet Franc is an important blending grape in both the Left and Right Bank wines, contributing finesse, aromatic complexity, and structure to blends dominated by Merlot and Cabernet Sauvignon. Cabernet Franc wines are typically characterized by their bright, red fruit flavors, such as raspberry, strawberry, and plum, along with herbal and vegetal notes like bell pepper, green peppercorn, and sometimes a hint of violet or graphite. The grape's natural acidity makes it a good candidate for cooler climates, where it can ripen fully and develop a balanced flavor profile. In addition to France, Cabernet Franc is grown in other regions, including Italy (where it is often used in Super Tuscan blends), the United States (particularly in California and Washington State), Canada, and Hungary. The grape is appreciated for its ability to express terroir and its adaptability to different growing conditions. Cabernet Franc wines pair well with a variety of foods, particularly those with earthy and savory flavors. It complements dishes such as roasted or grilled meats, poultry, pork, and even vegetarian dishes with mushrooms or bell peppers. Its bright acidity and moderate tannins also make it a good match for tomato-based sauces and lighter pasta dishes.
In Brazilian cuisine, coxão duro refers to a specific cut of beef known as the top round roast in English. It's a lean and relatively tough cut that comes from the hind leg of the animal. Coxão duro translates to "hard thigh" in Portuguese, which reflects its tough texture compared to more tender cuts. This cut is often used for roasting, braising, or slow-cooking methods to break down the tougher fibers and make the meat more tender and flavorful. While it might not be as tender as premium cuts like tenderloin or ribeye, coxão duro is valued for its affordability and versatility in various Brazilian dishes. In Brazilian barbecue (churrasco), coxão duro might be used for skewers or prepared as thin slices to be quickly grilled. It's also commonly used in stews, pot roasts, and other dishes that benefit from slow cooking to achieve tenderness and develop deep flavors.
Tagliatelle al ragù alla Bolognese is a traditional Italian dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.
When it first appeared in the mid-19th-century Russia, beef Stroganoff was a dish made out of lightly floured beef cubes that have been sautéed and cooked in a simple sauce made from stock and mustard with only a small amount of sour cream. The origin of the dish is unclear, but it is most likely linked to a French chef—or a French-trained chef—working for the Stroganoff family. Although Russian in origin, the dish is strongly influenced by the French style of cooking—this is most obviously seen in the way the beef is cut, in either cubes or strips. The first known recipe appeared in Elena Molokhovets’s A Gift to Young Housewives, published in 1871. Since then, the dish has had major alterations. The beef is still cut in strips, but the sauce is much richer; with sliced mushrooms and onions that are cooked with beef stock and thickened a bit with sour cream that is only stirred in at the end. The dish is traditionally served with potato straws, but is often served with either rice pilav, egg noodles, or mashed potatoes.
Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.
Belmuž is a traditional shepherd's dish originating from eastern Serbia. This simple dish consists of only three ingredients – cheese, flour, and a bit of salt. The key ingredient is cheese, that should be fresh and full-fat cow's or preferably sheep's cheese. Once cut into pieces, the cheese is placed in a big pot over low heat. As it melts, salt and flour are added until a homogenous mass is formed. The mixture is continuously stirred with a big wooden spoon until the fat separates and starts to float on the surface. Belmuž is then ready to be served, usually as an appetizer with sour milk and various sliced vegetables. Interestingly, if the cheese used for the dish is already salt, there is no need to add extra salt to the dish. Belmuž is traditionally prepared by men due to the fact that it needs to be continuously stirred as it cooks, which takes a lot of effort.
Bublanina is a light sponge cake prepared with eggs, butter, sugar, flour, and a variety of different fruits such as cherries, strawberries, blueberries, apricots, and fragrant plums and pears. The sponge is occasionally lightly flavored with vanilla or lemon zest, pairing perfectly with the delicate sponge and succulent fruits. It is typically consumed warm, and it is often dusted with a thin layer of powdered sugar before serving. Although it is not lavish and sophisticated, bublanina is one of the most famous desserts in the area. It is commonly prepared at home as an everyday dessert or a quick sweet treat, but the cake can also be found in traditional Czech bakeries.
Buttered eggs is a traditional Irish technique of preserving eggs, originating from Cork. In order to prepare buttered eggs, it's important to have freshly laid, warm eggs that are taken directly from underneath a hen. A thin layer of butter is rubbed around the eggs. In the process, the eggs are sealed airtight and can be preserved for a few months because the eggshells are porous and the buttery flavor permeates the eggs. Once buttered, the eggs are typically stored in egg cartons and placed in a dark and very cool place. In the past, before the advent of refrigeration, this was a great method for preserving eggs and enjoying them during winter, when hens produce less.
This is by far the most famous Greek pistachio. This amazing pistachio nut is produced from the Egintiki variety, which has been traditionally cultivated on the island of Egina since the end of the 19th century. The first pistachio plantation here was established in 1896 by Nikolaos Peroglou, who brought the nuts from Syria. The weather conditions and the soil composition give these pistachios a recognizable aroma and taste for which they are considered among the best in the world. The harvesting season begins in August, when the nuts are collected with long wrapped sticks that are used to beat the branches without damaging the tree. After the best nuts are manually selected, they are taken to the hulling machines as quickly as possible. They are then sun-dried for at least three days to prevent their shells from turning black. In the last weeks of September, after the pistachio harvest, the 'Fistiki Festival' is held in the region. This celebration is enjoyed by locals and thousands of visitors, during which many pistachio-based recipes are presented. This pistachio goes great in fresh salads, alongside cured meats, and in a variety of sweets, mandolata, cakes, liqueurs, and more.
Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.
Tombik döner or gobit kebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.
This delicious German sweet pastry is traditionally served with a cup of coffee on the side. Initially made only in the Hamburg area, it is now also available in other German cities. The original recipe for these little pastries includes flour, butter, milk, yeast, and sugar, with a filling consisting of sugar and cinnamon. However, raisins, chocolate, or pumpkin seeds may also be added. The dough is folded multiple times and glazed with butter, developing a sticky coating and rich flavor in the process. The name of this dish is possibly related to the French, who had occupied Hamburg during Napoleon's rule. Alternatively, it is said that a baker from Hamburg once cooked a Franzbrot (French bread) in butter, thus creating the Franzbrötchen.
Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favorites. Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon. Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna. The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.
Mont Blanc (or Montebianco, as known in Italy) is a dessert made with puréed, sweetened chestnuts, topped with lightly whipped cream. Due to its resemblance to a snow-capped mountain, this dessert was named after Mont Blanc, the highest mountain in the Alps, shared by France and Italy - the latter could also apply for the sweet version, whose origin is still disputed between these two countries. According to one of the legends, it was a favorite dessert of the Borgia family, and the recipe can be found in Italian cookbooks from 1475. Other sources suggest that it was invented under the Kingdom of Savoy, when the Piedmont region and France were united - the Mont Blanc is located right on the border between Italy and France, so the recipe was probably invented in the common territory from where it spread throughout Europe and further. The third, and most probable theory is that it was invented sometime in the mid-19th century in Paris, as an elaborate upgrade of some previous, similar desserts. The traditional French version is made with puréed boiled chestnuts flavored with milk, cocoa, vanilla, rum, sugar, and a dash of salt, decorated with whipped cream, additionally enriched with a crispy meringue base, which the Italian version does not have. It was the French version that inspired a certain Mr. Sakota to create Monburan, the Japanese take on this dessert. He tasted it during his visit to Paris and was so overwhelmed that he opened a pastry shop in Tokyo offering the Japanese variety, made with chestnuts in syrup. Nowadays, Monburan is a staple dessert in every Japanese pastry shop, offered in numerous varieties in all possible colors, due to the addition of strawberries, sweet potatoes, matcha tea, or pumpkins.
Lokum are succulent, sugary cubes from Türkiye based on a gel of starch and sugar. Traditionally, lokum is flavored with rose water, lemon, bergamot orange, mastic, or mint, but the Turkish favorite remains a lokum of plain jelly combined with pistachios. There are also other varieties, using ingredients such as cinnamon, dates, hazelnuts, or walnuts. These cubes are typically offered with tea and coffee after breakfast, lunch, and dinner in most Turkish homes. The sweet treats were invented by Bekir Affendi, who came to Istanbul in 1777 from Anatolia. His first shop, Haci Bekir, is still in business, run by his descendants. The name of these sweets comes from the Arabic term rahat-ul hulkum, meaning heal or soothe the throat. Its other popular name, Turkish delight, was coined in the 18th century when an English traveler took some of the sweets back home, and since he couldn't pronounce the Arabic name, he coined his own term. The original recipe called for corn flour, refined beet sugar, honey, and water. The treat soon gained popularity, and today it is one of the most famous symbols of Türkiye.
Mala is a brothy, spicy sauce consisting of Sichuan peppercorns, chili peppers, oil, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties. The sauce is so spicy that it is even implicated in its name, the term málà literally meaning numbing and spicy, caused by the Sichuan peppercorns. Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood. The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.
ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and they’re typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the country’s court allows the sale only of those cakes that are made with crushed weed.
Chouchin is a traditional Japanese yakitori dish. This type of yakitori is very rare because it consists of pieces of chicken meat that are skewered, grilled, and accompanied by an egg yolk. There are two ways of eating chouchin yakitori – the egg yolk is broken and the meat is dipped into it, or the yolk is placed in the mouth, popped with the teeth so it bursts, and then followed by the meat from the skewer. This yakitori is so elusive that many Japanese people still haven't tried it.
Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui. In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen. Shortly after, the dish started to be exported around the world. Ramen should be cooked al dente and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy. The dish can be either kotteri (rich) or assari/paitan (light), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms. Two most famous types of ramen are ramen of Kyushu, prepared with a boiled pork bone broth called tonkotsu, and ramen of Hokkaido, made with a traditional seasoning called red miso.
This specialty coffee is a staple in Viennese coffee houses. It consists of an espresso that is fortified with an orange liqueur such as Grand Marnier or Cointreau. The concoction is sweetened and then topped with whipped cream. It is usually garnished with chocolate shavings or orange rind. As it is evident from the name, the drink was named after Maria Theresa, the Holy Roman Empress, but it is not known whether it hails from the time of her reign.
This traditional Thai stir-fry combines minced meat or seafood with holy basil and various other ingredients such as shallots, garlic, and chili peppers. The dish is flavored with soy sauce, sugar, and fish sauce, and typically comes served with rice, fried eggs, and fish sauce on the side. Interestingly, phat kaphrao is ranked as the fourth most common dish ordered by foreigners in Thailand.
Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. Usually, it is served plain in its traditional round form, as an accompaniment to curries. It can be served on the side or torn into pieces and mixed with the curry. However, roti canai is often served as the star dish, accompanied by different savory and sweet fillings and ingredients. If additional fillings are added, roti canai is usually shaped into rectangles. For example, in Malaysia, one can find various roti canai types, which are differentiated by the type of filling — egg, onion, egg and onion, banana, sardines, margarine and sugar, Maggi instant noodles, cheese, vegetable, and pork filling are some of the many available. However, roti canai doesn't have to have a filling but only a topping, such as fried eggs, curry, beans, lentils, and coffee beans. But martabak, a thick roti filled with meats, eggs, onions, and spices, is probably the best-known type of roti canai. Apart from Malaysia, it can also be found in Saudi Arabia, Yemen, and a few other countries. Other than Malaysia, a very similar type of flatbread can be found in Singapore, where it's called roti prata. This crispy bread is usually sold by street vendors called mamaks.